These vanilla cupcakes will surprise you with their amazing taste and soft airy texture, despite the fact that they do not contain any eggs, no dairy products. Vegetable ingredients only origin. Therefore, it is very important to follow the recommended proportions so as not to violate the ideal vegan cupcake formula. First bake muffins in almond or soy milk, and then garnish them with a light glaze on vegetable oils, which allows Serve these cupcakes in the evening to end dinner.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 25 мин. Complexity: easy Quantity: 24 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 2 and 1/4 Art. premium flour
- 1 and 3/4 Art. Sahara
- 2 tsp baking powder
- 0.5 tsp soda
- 1/4 tsp salt
- 1.5 tbsp. almond or soy milk
- 0.5 tbsp. vegetable oil
- 1 tbsp. l lemon juice
- 2 tsp vanilla extract
Glaze
- 0.5 tbsp. margarine (milk free) or unrefined coconut oil
- 4 tbsp. powdered sugar
- 3 tbsp. l almond or soy milk
- 1.5 tsp vanilla extract
Recipes with similar ingredients: premium flour, almond milk, soy milk, lemon juice
Recipe preparation:
- Preheat the oven to 180 ° C and place the paper tins in 2 molds for medium muffins.
- Sift flour, sugar, baking powder, soda and salt. In a separate bowl, beat almond or soy milk with vegetable oil, lemon juice and vanilla. Do deepen in the center of the flour and pour in the liquid mixture. Whisk vigorously the dough to a homogeneous consistency (the dough will be quite liquid). Pour the dough into muffin tins, filling them in two thirds.
- Bake cupcakes for approximately 25 minutes while the tester is inserted to the center of the cupcake won’t come out clean. Cool the cupcakes in shape, then lay them out to cover with glaze. Note While most recipes cupcakes and cupcakes require a lot of sugar, in this recipe it will be more. Here sugar plays not only the role of sweetener. Since the recipe does not contain eggs, sugar makes cupcakes moist and softness. If you add less sugar, the baking will be dry and crumbling.
- Beat margarine with 2 tbsp. powdered sugar, then mix almond or soy milk and vanilla. Add the remaining 2 tbsp. icing sugar and beat until the icing is smooth and lush. Put icing on cupcakes from a pastry bag or just spread on top and store them at room temperature. Cupcakes can be stored in an airtight container for 2 days.
